Gluten Free Dimply Plum Cake

I arrived home from camp to a pile of plums that needed to be used. They were darkish purple and sweet on the inside. In fact, I think they were pluots instead - the magical combination of plums and apricots. I actually like them more than plums, but either one would suit in this case.

 

This was also one of my first uses of the beautiful spice cardamom. Originally my friend Sherry clued  me in to the use of cardamom, and now I see that it is a central part of Nordic cookies and holiday baking. The flavor is subtle, woodsy, and pairs perfectly with the sweet pluots.

I've made this recipe several times before with extra plums, and it's the perfect way to capture their sweetness, surrounding them in a crumbly cake, while still using up a decent number of them.

Other harvest-using recipes:
Oranges: Sunshine Muffins
Zucchini: Mini Zucchini Loaves

Eggplant: Eggplant Fries

Last Year: Gluten Free Chocolate Cupcakes
Two Years Ago: Crabby Patties (Crabcakes)

 

Dimply Plum Cake
adapted from Baking from My Home to Yours by Dorie Greenspan
[Printer Friendly]

1/2 cup sorghum flour
1/2 cup millet flour
1/2 cup tapioca starch
2 teaspoons baking powder
1 teaspoon xanthan gum
1/4 teaspoon salt
Scant 1/4 teaspoon ground cardamom
5 tablespoons Spectrum Organic shortening
3/4 cup packed light brown sugar
2 large eggs
1/3 cup oil
grated zest of 1 orange
1 1/2 teaspoons vanilla extract
4-8 purple or red plums or pluots, halved and pitted

Preheat the oven to 350 degrees Fahrenheit. Prepare an 8 inch square pan with cooking spray. In a medium bowl, whisk the flours, baking powder, xanthan gum, salt, and cardamom, if you're using it, together.

Beat the shortening until soft and creamy in a stand mixer or by hand. Add the sugar and beat for about 2 minutes. Add the eggs one at a time, beating for a minute after each addition. Beat in the oil, orange zest and vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated.

Scrape the thick batter into the 8 inch square pan, and smooth the top with a spatula. Arrange the plums cut side up in the batter, jiggling the plums just a bit so they settle into the batter.

Bake for about 40 minutes, or until the top is light brown and puffed around the plums and a thin knife inserted into the center comes out clean. Cool and serve.